Description
This classic North Indian saag paneer features a vibrant puree of spinach and mustard greens, aromatic spices, and tender cubes of golden paneer. Creamy, comforting, and full of rich, earthy flavor, it’s a perfect vegetarian main for any occasion.
Ingredients
Scale
- 400g spinach, washed
- 100g mustard greens or kale (optional), washed
- 250g paneer, cubed
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 green chili, chopped (optional)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoons oil or ghee (divided)
- 2 tablespoons cream or yogurt (optional)
- Salt, to taste
Instructions
- Blanch spinach and mustard greens in boiling water for 2–3 minutes. Shock in ice water, drain, and blend with a splash of water to a coarse or smooth puree.
- In a skillet, heat 1 tablespoon oil or ghee over medium-high heat. Pan-fry paneer cubes until golden on all sides. Set aside.
- Heat remaining oil or ghee in a deep pan. Add cumin seeds and let them sizzle. Sauté onions until deep golden brown (7–10 minutes). Add garlic, ginger, and chili; cook 2 minutes.
- Stir in coriander powder, turmeric, and salt; bloom spices for 45 seconds. Add blended greens and simmer 8–10 minutes, stirring occasionally.
- Gently fold in paneer cubes, sprinkle with garam masala, and stir in cream or yogurt. Simmer an additional 3–5 minutes before serving.
Notes
For a vegan version, substitute paneer with firm tofu and use coconut cream or cashew cream instead of dairy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 50 mg
Keywords: saag paneer, Indian curry, spinach paneer, vegetarian Indian recipe, creamy paneer curry